Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 1 large head cauliflower (approx. 2 lbs / 900g), cut into florets
  • 4 cups vegetable broth (950ml - low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup heavy cream (240ml) OR 1 can (13.5 oz / 400ml) full-fat coconut milk for vegan version
  • Optional: 1/4 cup grated Parmesan cheese (30g)
  • Crispy bacon bits (optional)
  • Chopped fresh chives or parsley (optional)
  • Drizzle of olive oil (optional)
  • Crushed red pepper flakes (optional)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add cauliflower florets, vegetable broth, thyme, and smoked paprika to the pot. Season with salt and pepper.
  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cauliflower is very tender and easily pierced with a fork.
  4. Carefully use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a regular blender in batches (be careful when blending hot liquids!).
  5. Stir in heavy cream (or coconut milk) and Parmesan cheese (if using). Heat through gently. Do not boil.
  6. Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with bacon bits, chives/parsley, a drizzle of olive oil, and/or red pepper flakes, if desired. Serve hot.